On stove top, heat pan slowly. Never put on high heat. You will find that you can cook things in your Cast Iron skillet at lower temperatures than other skillets. I fry eggs for example at between low and medium setting (number 3 on my stove)
Spray your skillet with a little cooking spray after it is heated up.
You can cook in oven with cast iron. I go from stove top to oven to finish off things all the time.
Most of the time, clean up is as simple as wiping the skillet out with a paper towel. If you have some food that is stuck on, simply fill pan with water and put on the stove top. Bring water to just below a boil. Remember heat pan gradually. Once the water is hot you can generally take a plastic brush or plastic scrubby and loosen the cooked on food.
Once your skillet is clean, dry it thoroughly and spray with cooking spray and wipe down with paper towel. Always oil your skillet before you put it away. This keeps it looking great and won’t allow any rust to form.
If you really have a mess, you can wash with Dawn or other mild soap with as hot water as you can stand. Always use plastic to scrub. No steel pads or SOS pads.
Never leave to soak in water or sink. Never store food in it in the refrigerator. Remove food from pan within an hour or two of cooking. Especially tomato based recipes.
It sounds like a lot of trouble to take care of, but once you get used to it you will find it is very easy and you will love cooking in it,
If the pan seem like it needs to be re-seasoned, let me know and I can tell you the best way to do that or I can do it for you.